Fresh Pomegranate Relish

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This tangy, vibrant sauce with fresh pomegranate seeds is so delicious served with meat, poultry, salad or soft tangy cheeses like goat or brie.

I’d like to introduce you to one of my favorite sauces: Fresh pomegranate relish.

It’s the perfect thing to make in the cooler fall and early winter months when ruby-red pomegranates are in season — the jewel-like colors of the sauce look so festive on a holiday table.

This sauce is sort of like a fresh fruit salsa. A good dollop of pomegranate relish not only adds zip the Thanksgiving turkey, it’s a pretty garnish for pureed soups like my sweet potato soup.

Try this crunchy and intriguingly sweet-tart sauce instead of cranberry relish, or just add it to the table with all the usual fixing to mix things up!

The relish is also fantastic on a cheese plate with soft cheeses like goat or brie. I spoon it over ricotta and spread on flatbread or crackers to make an easy, beautiful holiday appetizer.

You just need a few ingredients to make this recipe, including pomegranate molasses, which might be an ingredient you will want to get to know better.

What’s pomegranate molasses?

Pomegranate molasses, or pomegranate syrup, is a Mediterranean-Middle Eastern condiment made with pomegranate juice that’s been boiled until it’s reduced to a thick, concentrated syrup. It tastes intriguing fruity, with a surprising balance of sweet and sour.

Pomegranate molasses adds a wonderful unique sweet-and-sour tang to marinades, sauces and salads. You can even drizzle it over yogurt or cheese. In its place, you can substitute a mixture of honey and balsamic vinegar.

You can find pomegranate molasses in the international section of many grocery stores. One of my favorite brands is made in small batches without added sugar.

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Fresh Pomegranate Relish

Karen Tedesco

Try this fresh tart-sweet pomegranate relish instead of the usual cranberry — it’s so good with meat, poultry, salads and as a topping for soft cheese like goat or brie. 

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5 from 1 community review

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Sauces

Cuisine Mediterranean

Servings 8 servings

1x2x3x

Ingredients

Makes 1 cup

• ▢ 1 tablespoon (15 g) finely chopped shallot
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon (15 ml) fresh lemon juice
• ▢ 1 tablespoon (15 ml) pomegranate molasses, or 2 teaspoons honey + 1 teaspoon balsamic vinegar
• ▢ 2 tablespoons (30 ml) extra-virgin olive oil
• ▢ 1 cup (165 g) fresh pomegranate seeds, from about 1 small/medium pomegranate
• ▢ 2 tablespoons chopped parsley
• ▢ 1 teaspoon freshly grated orange zest, optional

US Customary – Metric

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Instructions 

• Mix the shallot, salt and lemon juice in a small bowl and let it marinate for about 5 minutes.
• Stir in the pomegranate molasses and oil, then add the pomegranate seeds, parsley and orange zest.

Karen’s Notes and Tips

• Keep the relish in the refrigerator for up to 3 days.

Recipe adapted from Sunday Suppers at Lucques.

Nutrition

Calories: 50kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 54mg | Fiber: 1g | Sugar: 3g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 1mg

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.